Rhubarb rice pudding brulée recipe

  • Serves 4
  • 5mins to prepare, 45mins to cook
  • 305 calories / serving
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Put the rhubarb in a pan with the orange zest and juice, half the sugar, 1 tsp vanilla extract and 1 tablespoon water. Cook over a low heat, or until the rhubarb is beginning to break down about 8 minutes. Set aside to cool slightly.

Meanwhile put the rice, milk and remaining sugar and vanilla extract into a pan, bring to the boil stirring frequently so that the rice doesn’t catch, reduce the heat, then cook until the rice is tender and most of the milk has been absorbed. This will take about 15-20 minutes. Remove form the heat and allow to cool slightly.

Pour the rhubarb into an oven proof dish, or 4 x 250ml ramekins, spoon the rice pudding on top. Heat grill to hot, sprinkle over the 4 tablespoons of sugar then set under the hot grill until bruléed. Remove, allow the top to harden for a few minutes then serve.

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  • Ingredients

  • 400g rhubarb, cut into 2.5cm lengths
  • juice & zest 1 orange
  • 2tsp vanilla extract
  • 75g sugar, plus 4 tbsp to brulee
  • 75g pudding rice
  • 450ml milk
  • Energy 1290kj 305kcal 15%
  • Fat 5g 7%
  • Saturates 3g 15%
  • Sugars 48g 53%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 63.7g Protein 6g Fibre 2g


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